Rich vegetarian uttapam loaded with crumbled paneer and spicy green chilies.
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In a mixing bowl, combine the crumbled paneer, chopped green chilies, onions, cilantro, ginger, and cumin seeds.
Heat a non-stick griddle or tawa over medium heat and lightly grease it with a few drops of oil.
Pour a ladleful of dosa batter onto the center of the griddle and spread it slightly to form a thick pancake.
Immediately sprinkle a generous portion of the paneer and chili mixture over the top of the wet batter.
Gently press the toppings down with a spatula so they stick to the batter, then drizzle a teaspoon of oil around the edges.
Cover with a lid and cook for 2-3 minutes until the bottom is golden brown and crispy.
Flip the uttapam carefully and cook the topping side for 1 minute to lightly toast the paneer.
Flip back, sprinkle with a pinch of chaat masala, and serve hot with coconut chutney.
